Description
Lemon Zucchini Bread is a delightful fusion of garden-fresh zucchini and zesty lemon, creating a moist and tender loaf that’s perfect for any occasion—be it breakfast, snack time, or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup canola oil
- ½ cup buttermilk
- Zest and juice of 1 large lemon
- 1 cup shredded zucchini
Instructions
- Preheat oven to 350°F (175°C) and prepare mini loaf pans by spraying them with cooking spray.
- In a large bowl, whisk together flour, baking powder, and salt.
- In another bowl, combine eggs, sugar, oil, buttermilk, lemon zest, and juice; mix until smooth.
- Gradually add wet ingredients to dry ingredients; stir gently until just combined.
- Fold in shredded zucchini using a rubber spatula.
- Pour batter into prepared pans and bake for approximately 35 minutes or until a toothpick inserted comes out clean.
- Cool in pans for 10 minutes before transferring to wire racks to cool completely.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg